Anton SV Pâtisserie's Chef moved to the San Francisco Bay Area in 2012 with a love for baking that stems back to his family, who has been in the confectionery industry for more than 30 years. Though his day job is managing supply chain planning for a PC hardware company, he loves to travel and has lived in numerous countries. Throughout his travels and countries of residence, he has been searching for a French mille (meaning "thousand") crêpe cake of the caliber his family makes back home. Not being able to find anything close to that level, he started baking in his off time, working to perfect the classic cake based on his family recipe. From this passion — and the support of his family — Anton SV Pâtisserie was created, focusing on mille crêpe cakes, painstakingly hand-made with no less than 20 paper-thin crêpes seamlessly layered with cream, elegant and rich, yet light and nearly dissolving to taste. Sugar is balanced and subtle, resulting in a dessert that satisfies the sweet tooth but allows quality ingredients and texture to shine.
Chef Joshua Felciano from San Francisco has an incredible passion for producing hand-milled flour. With his direct to farm sourced grain he crafts Fresh Pasta, and wood oven Pizzas. He works with local chefs and Retailers to produce custom recipes and goods available at many restaurants and stores in the Bay area. He also does catering, from In-depth Pasta Classes and Tasting Menus to 1979 Sourdough Wood Fired Pizzas from his Classic Ape scooter. On weekends you can find him at local farmer’s markets, and popping up all over in San Francisco.
In the early 2000s, in Oakland, California, a slightly disaffected freelance musician and coffee lunatic, weary of the commercial coffee enterprise and stale, overly roasted beans, decided to open a roaster for people who were clamoring for the actual taste of fresh coffee. Now, more than fifteen years later, and thanks to the enthusiastic support of many loyal guests, Blue Bottle Coffee has grown to a network of cafes across the U.S., Japan, and Korea. We are still united by the simple purpose of getting great coffee to everyone who asks for it.
Bunches Los Gatos has been a town staple for many years. Run by a local couple, the flower shop has a wide variety of flowers ranging from exquisite bouquets, to dahlias, to sunflowers. The flowers are hand picked from a local farm in Watsonville and driven straight to the store for happy customers to bring home.
Centonove is the creation of Restaurateur Pasquale Romano. His wife, Andrea is the day to day of the restaurant. The uniquely designed café and retail shop is the embodiment of their shared love of Italian food, wine and culture. Centonove is rooted in a passion for transporting our guests to Italy and bringing people together through wine and food. The staff takes pride in creating a warm and welcoming atmosphere that represents classic Italian hospitality.
Named Metro's best new coffee roaster in 2013 and Thrillist's top coffee company of the Bay Area in 2015, Chromatic Coffee is a San Jose favorite featuring organic, responsibly-harvested coffee beans from family-owned farms across Central and South America, Yemen, Ethiopia, and all over the globe — all of which is roasted by hand-made machines at their location on Lincoln Ave, San Jose. Their roasting profiles are carefully designed to showcase the natural beauty and complexity in each variety and cultivar they select. Chromatic is unique because they prize craftsmanship over ease and quality over convenience. They honor and fairly compensate for the fine work done by their producers, thriving to change the way the world enjoys coffee.
We promise to bring you the highest caliber ice to your door. We start by using an advanced 7 stage water filtration system to remove all impurities from the water. We then take a lot of time to produce our perfectly clear ice. Our ice batches are logged and recorded for compliance. You can find your batch number on your package.
Located in Santa Cruz, Companion was created in 2006 with the help of a supportive community and out of the love of hearty sourdough. In the early years Erin spent long days in the kitchen hand-mixing all of the dough, baking, packing and working the farmers markets. In 2010 Erin found a home for Companion and opened the Bakeshop doors on the Westside of Santa Cruz. For us, Companion Bakeshop is a love story. It is the story of a business that has so much heart and soul that it seems an anchor to our community.
Dining at Coup de Thai is a true revolution of your senses. Fireworks light up your mouth from our traditional menu that puts the true "Thai" back in command of Thai food. Located in Los Gatos, our easy to make meal kits are great for any lunch or dinner option for your family.
Cowgirl Creamery makes cheese with heart. In 1997, we started with a dream shared between two college friends and business partners, Sue Conley and Peggy Smith: To celebrate organic practices and spotlight the craftsmanship of local sustainable agriculture in Marin and Sonoma counties. Today, we’re carrying the torch of the food revolution that started in our backyard. Organic. Farm-to-Table. Delicious, award-winning cheese. It’s in our DNA. And it defines our famous creations, including the beloved triple cream Mt. Tam.
I'm Michiko, the owner and head chocolatier of Deux Cranes. I'm a fourth generation Japanese-American who grew up traveling the world and my dream is to connect people through my art—which is chocolate and other treats. Deux Cranes creates chocolates and confections for the adventurous, curious, and passionate consumer. Our chocolates go beyond traditional dark, milk or white chocolates.
Located in Redwood City, Donato serves up some of the most authentic, delicious Italian cuisine in the area.
Husband-wife team, Anjan and Emily Mitra, owners of DOSA, share a passion for the rich diversity of Indian cuisine and culture, which defines the experience they’ve created at their restaurants. DOSA is a renowned, San Francisco dining institution serving innovative and authentic South Indian cuisine with a world-class spice-driven cocktail program, and well thought out wine list paired for Indian flavors.
In 1920 SAPAR is established in Meaux, France. Through the years, SAPAR specialized in what it did best: Pâtés, leading to acclaim all over Europe. Fauchon in Paris, as well as the finest Gourmet Stores and Chefs all over Europe, were using SAPAR’s products.In 1985, Jean Claude Augé decided to establish Fabrique Délices to bring a major improvement to the American market. The two key ideas behind his philosophy were: Outstanding and consistent quality and unique and eye catching presentations. Fabrique Délices broke ground in 1985 in San Mateo as the United States subsidiary of SAPAR. With an extensive product line that includes blood sausage, duck confit and country pâtés, Fabrique Délices produces over 3,000 pounds a day. Among Pâtés, Mousses, Saucisson Sec, Magret, Duck Confit, Rillette, Garlic Sausage, Merguez, Saucisse de Toulouse, Boudin Noir, Boudin Blanc and other Specialty Foods.
Fantasia features some of the best coffee and tea beverages of Asian cuisine. It started in Cupertino and has been a hit and expanded to several more stores across the South Bay Area.
Using French recipes and techniques, Fleur de Cocoa offers a variety of traditional French mousse cakes, tarts and pastries, as well as fine teas by Harney and Sons, coffee and espresso drinks with Verve Coffee Roasters beans, petits-fours, wedding cakes, favors, and hand-crafted chocolates.
GirlzWurk has come up with a unique solution for bee infestations in our South Bay community! When you call them to remove your bees, the bees are not just removed, they’re taken to a foster family in the local area. Foster families adopt the beehive into their backyards and allow space to repopulate a declining piece of our ecosystem. In addition to saving bees, GilrzWurk makes the most delectable microbatched honeys from these foster bee populations. Enjoy some delicious GirlzWurk honey in your next order while supporting the fragile bee population in our area.
Yvonne Khananis presents GROCER + GODDESS – a specialty food market devoted to artisanal items and thoughtfully curated meals and provisions. In the heart of downtown Los Gatos, you’ll find Yvonne’s most loved products, hand-selected for professional chefs, home cooks, foodies, and lovers of all things exceptional. Yvonne's story began in her grandmother’s kitchen, as a young girl standing at the family matriarch's apron strings, where she absorbed the traditions and techniques of her heritage, and has now spent over 25 years perfecting her craft. GROCER + GODDESS is not only a marketplace for specialty items but a vibrant space that showcases the best of culinary and lifestyle products and experiences. Visit us in downtown Los Gatos and find your one-stop-shop for hand-selected, house-made and small-batch Groceries, Goods, Gifts, and Grab + Go dining.
Los Gatos Coffee Roasting Company has been specializing in sourcing and roasting the finest coffees of the world since its inception in 1982. As an independent craft roaster pioneering in the specialty coffee industry, the Roasting Company is known for setting high standards with its award-winning coffees. In the past, the coffee shop has hosted Saturday night concerts and open mic nights.
Manresa Bread is a neighborhood bakery founded by Partner and Head Baker Avery Ruzicka, a 2020 James Beard finalist. Conceived in the kitchen of Chef David Kinch’s three-Michelin-star Manresa restaurant. Ruzicka mills 90% of the—primarily local—grains in house on 40” New American Stone Mill; sources high-quality artisanal and local ingredients; employs time-honored baking techniques; and uses natural fermentation processes to create a rotating selection of sourdough loaves and sweet and savory pastries.
Marin Kombucha was founded in 2015 by two brothers who were set on brewing the finest small batch Kombucha on the commercial market. We are ideally nestled between Napa Valley and San Francisco (Marin County!) where we happily brew the highest quality Kombucha, an ancient fermented and naturally carbonated tea. After years and years of his friends and family enjoying his unique and palatable fermented tea, he finally decided to give it a try (with a push from his younger brother) on a broader scale. What started in 2015 in a small commercial kitchen has slowly turned into our fully built out 7,500 square foot brewing facility distributing from coast to coast.
Oren Dobronsky worked in the technology sector but found one thing missing from the Bay Area restaurant scene: A big plate of authentic, creamy hummus – with fresh pita & mediterranean salads – just like back home in Tel Aviv. Thus, Oren and his wife Nancy opened Oren’s Hummus. With the success of the first location, Oren and Nancy decided that the lively casual concept should be expanded. They formed another couple and together the two couples have grown the little shop on University Avenue in Palo Alto into a Bay Area favorite.
In the late 1970's, Larry and Shelly Pearson were living in the Monterey Bay area with their two daughters, Stacy and Cara. Looking for a sustainable way to support their young family, they came across a small cookie store in downtown Carmel and were immediately interested in the concept. Shelly's artistic creativity paired with Larry's entrepreneurial spirit gave the Pearsons an opportunity to create something special.
Carol LeValley & Josh Harris started Rustic Bakery on a whim in 2005. The couple found their passion for baking in a simple sourdough flatbread cracker that Carol would whip up for friends. They stopped at the San Francisco Ferry Building outlet of Cowgirl Creamery, and mentioned to owners Sue Conley and Peggy Smith that the cheeses deserved artisan crackers. The Cowgirls bit, literally, into a sourdough flatbread and immediately placed an order for 50 cases.
We are a neighborhood spot, serving world-class hand-crafted cocktails and small plates using fresh and locally sourced ingredients. Our establishment is dedicated to providing a fun place to share food and drinks while making meaningful connections.
Our food is local and seasonal – we have always taken great pride in showcasing our Santa Cruz area farmers and purveyors. Our chef aims to let the colors, flavors and textures shine on the dish with little manipulation by the kitchen. The result? Beautiful, simple and delicious food.
Straits is a Modern Singaporean Restaurant and Lounge. Our menu explores and merges culinary influences from around Southeast Asia to derive a fare that is unique and complex in its fragrances and flavors. We're excited to partner with Locale to show you how the different combinations of Singaporean cuisine complement each other by ordering dishes to share. Enjoy!
Sweet Diplomacy is a 100% gluten-free bakery specializing in special diet-friendly baked goods with many dairy-free, paleo, and vegan options. Everything is hand-made from scratch in small batches with exceptional ingredients. Sweet Diplomacy's mission is to bring people together to celebrate world flavors and inclusive tastes.
Temujin foods were born from personal motivation to solve the dinner dilemma for our family. We were busy parents of three who found it hard to have a home-cooked meal for our family. We knew that we couldn't rely forever on take-out or frozen food options with all the preservatives. On dedicated weekends we would make dumplings and share the extras with our friends and neighbors. Soon the whole neighborhood fell in love with them.
Corvus Farm is a small operation in Pescadero, California, dedicated to bringing customers the highest quality products while ensuring our farm animals are treated as partners in our endeavors. We raise pastured chickens, ducks, and quail for beautiful eggs. And we raise niche game animals for meat. We follow organic practices as we dedicate ourselves to regenerative agriculture.
The cows graze on the sweet grasses of Western Marin and Sonoma Counties in Northern California at the twelve family farms (including the Straus Dairy Farm) that supply our milk. These pesticide-free organic grasses which thrive in the mild coastal climate, are rich in beta-carotene, giving our dairy products their rich and unique Straus flavor. The cows are never treated with hormones or antibiotics.
At Journeyman Meat Co., we want you to know exactly where your meat comes from. We source our meat from farms that meet the industry’s highest standards. We can ensure that our handcrafted meat products come from quality sources, some right here on our estate pasture in Healdsburg, California, and our butcher shops feature meat from farms and extraordinary meats from across the West Coast. Just as our grandfathers gave their animals good food, clean water, and fresh air, our heritage breeds are fed an all-natural, vegetarian-based diet.
ary Keehn, a self-proclaimed “serious hippie” and single mother of four, lived in a different world. In search of healthy milk for her children, Mary noticed a neighbor who had goats for brush control. She asked her neighbor if she could buy two of her goats and the neighbor replied with a grin, “Honey, if you can catch ‘em, you can have ‘em.” So a determined Mary went out with grain each day and eventually lured her first two goats: Esmeralda and Hazel. Those two goats turned to four and pretty soon Mary had, well, more. A lot of goats means a lot of milk, so Mary tried her hand at making cheese.
Fogline Farm has been in operation since 2009. In 2009, Johnny Wilson began leasing a beautiful 40-acre apple orchard in the Soquel hills above Santa Cruz. In 2010, Caleb Barron and Jeffrey Caspary joined the team. For 4 years, the farm grew in abundance as pasture-raised broilers fertilized the vegetable fields. Egg laying chickens and heritage hogs roamed the orchard keeping it clean of weeds and pests while fertilizing the trees. Fogline managed a CSA and grew their farmer's market presence. In 2014, the historic 100-year old Manildi Ranch was sold and the original family moved away. And so did Johnny and Jeffrey. Caleb took over ownership and management. The integrated management continued, but with the new owners arriving and a need to expand the livestock program, the need for a new property was on the horizon.
Hank and Ellen Brokaw started their own farm back in 1967 and specialize in growing avocados. They intensively farm their orchards, individual tree by individual tree. After harvest, they vet each individual fruit, prepare it, and fast track it to Locale. The Brokaws’ stellar avocado quality has earned their avocados table space at some of the best and most well regarded restaurants in San Francisco.
ALBA’s mission is to create economic opportunity for limited-resource and aspiring organic farmers through land-based education in the heart of the Salinas Valley. ALBA provides these farmers with land and 5 years of farmer education and enterprise development. Here, beginning farmers learn about proper farming techniques, business planning, and marketing. Typically, more than 30 farmers cultivate an array of fresh, organic vegetable crops.
• 2 Pita (White)
• Pappardelle pasta
• Tomato pasta sauce
• Printed note
• Bunches flower arrangement
• Manresa baguette
• Manresa chocolate croissant
• Printed note
• Fleur de Cocoa mixed berry tart
• Manresa chocolate croissant
• Manresa pumpkin muffin
• Fleur de Cocoa eclair
• Printed note